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Alright,
Pretty simple.
Buy a whole fish.
This one was a farmed Spanish one I can't remember the name.
But you can do this with Branzino for example.
If your fishmonger is worth his salt. He will clean it up for you.
If not, descale it by going against the scales.
Cut off the fins, cut out the gills.
Cut the belly and remove the insides.
Then just wash the fish.
For my thing.
Slice Tangerine.
Get rosemary
get Fresh oregano.
Cut two lines in the middle of the fish then stuff them with some greens.
Fill the cavity with the tangerine and the rest of the herbs.
Truss the whole fish using twine.
You don't have to but I like to.
I found a website that had times
I just used the above and it worked.
350. My fish was 3 .3 lbs and after 25 minutes it was beautifully flaking.
If you have loads of money you can buy a grill fish basket.
Like this one
http://www.fishingfury.com/tags/grill-basket/
I don't have space, so I just roasted it on one side till it was done.
Remove the twine.
If you like crispy fish skin remove the skin and save it for the broiler.
Eat one side.
When it comes to eating the other side you can pull the spine and it should all come in one piece.
Side : optional.
I made a side.
You cut beets to squares.
You cut sunchokes {Jerusalem Artichokes} to squares
you cut dry apricot to squares.
You get some corn.
Any spices you like . I used salt and pepper.
Now roast the beets and sunchokes, this should be 400F for 30 minutes.
Then throw the apricot for another 20 minutes
Taste, they will be done depending on the size you cut them.
When they are done pretty much.
Fry the corn on a skillet, should take 2 minutes to brown a little.
Then mix it all up.
The Apricot will be gummy, the sunchoke potatoey, the beets will give it color and the corn some crunch.
Have fun.
Side
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